Classic Minestrone Soup (Serves 6 at 3 Propoints per serving)

1 large onion, chopped
2 cloves garlic, crushed
1 large carrot, chopped
2 sticks celery, chopped
200g swede, chopped
1 courgette, chopped
850ml (1.5 pints) vegetable stock
2 x 400ml cans chopped tomatoes
2 tbsp tomato puree
1 tbsp Italian dried mixed herbs
50g dried pasta shapes
200g canned borlotti or cannellini beans (I used 100g dried borlotti)

1. Heat a large sauccepan and spray with low fat spray. Gently fry the onion and garlic for 2-3 mins until softened. Add the carrot, celery, swede and courgette. Pour in the stock and then stir in the tomatoes, tomato puree and herbs.

2. Bring to the boil and then reduce the heat and simmer for about 20 mins or until the vegetables are tender. Add the pasta and beans and cook for a further 8-10 mins. Season and serve.

NB. I also added some shredded cabbage to mine as well.